Chocolate chip cookies

I love a good chocolate chip cookie. Last night around 11 I was craving for one. This month in Bon Appetit Jim Lahey (Mr. No Knead Bread) had an article and a recipe for chocolate chip cookies. These were really good...crispy on the edges and chewy in the middle just like the article promised. These are baked at a high temperature so make sure you hang around the kitchen in order not to burn them.

crispy on the edges and chewy in the center

Chocolate Chip Cookies

recipe by Jim Lahey

1 cup plus 2 Tablespoons Flour

1/2 teaspoon of baking powder

3/4 teaspoon of salt

3/4 cup (1 1/2 sticks) of room temperature butter

3/4 cup light brown sugar packed

1/4 cup sugar

1 egg, room temperature

1/2 teaspoon vanilla 

1 cup of chocolate chips

Preheat oven to 425°. 

Whisk flour, salt, and baking powder in a small bowl. 

Using an electric mixer on medium speed, beat butter and both sugars until light and fluffly, about a couple of minutes. Add the egg and the vanilla, mix well. 

Add the dry ingredients and mix on low speed just until blended. Add the chocolate chips. 

(I don't like chunks of chocolate chips so I chopped the chocolate chips into smaller pieces using the hand blender).

Spoon the dough (about a Tablespoon) onto prepared baking sheets, spacing 1 1/2" apart. Bake, rotating pans halfway through, until edges are golden brown, 6–8 minutes. Transfer to wire racks and let cool.  

Can be made 1 day ahead. Store airtight at room temperature, or freeze cookies for up to 2 months.